Full rye sour dough bread / ライ麦100%のサワードウのパン
I made failure few times to bake full rye sour dough bread in my life. It is a tricky one. I cannot cover weak starter with additional yeast. This season I've already made one failure as always ;)
このパン、とても好きなのですが、これまでに何度か失敗している相性の悪いパンです。ライ麦100%なのでスターターが弱いかなあという時にイーストでカバーするわけにはいかず。今シーズンもすでに一回失敗しています。
But seems it worked well today. I have to slice it and see inside later though. But so far I'm so happy and almost shouting in the kitchen yeeeeeeaaaah!
でも今日はどうやらうまく焼けたようでとてもうれしいです。オーブンで膨らむのをちらちら眺めつつ、台所で焼きあがって「よっしゃああああ！」と叫びそうになりました。
I was already quite confident when I sew this mighty bubbly starter.
実はもうスターターをみている時点で今回はうまくいきそうな確信がありました。この力強い泡！
It will be a nice weekend. Happy baking (bread)!
いい週末になりそうです。
P.S.
According to the request from @yo-yo, here is the cut surface! Excuse me it's too rainy and dark to take good photo ...
That bread does look very good, lovely colour! What will you eat with it?
Salmon, shrimp, cheese ... now I’m doing butter test 😄
Perfect ... I might buy some smoked salmon when I go out today. And cream cheese :)
I forgot about the butter test. Do you prefer salted or unsalted, hard or spreadable? I really like unsalted french butter, when Steem is a better price, I shall treat myself 😊
In Japan I was salted butter party or it's just common to have salted one but I changed to unsalted one in Germany. Seems it's more popular here. And bread is saltier.
Also unsalted butter is convenient for baking bread and sweets. Recipes often have unsalted butter as an ingredients.
Talking about hardness of butter not I'm flexible. Mostly it's decided based on the price :D But soft Irish Butter wasn't ideal for pie dough. The dough got sticky so quickly and I felt like as if I were playing with cray :D
Ah, yes, I know what you mean! I use spreadable butter for everyday, but it has too much moisture in it for baking; that I use the cheapest unsalted butter in a block.
良いですね😃気分が良くなりますね❗
ところでサワードウって何？
小麦粉と水をまぜまぜして作る酸っぱい（サワー）スターターを使って生地（ドウ）を作るパンです と・・・・・いざ書いてみるとサワーの部分は理解が間違っているかも w 便利なイーストが流通する前からの焼き方で、パンオタクがはまるパンの焼き方です。じんわりした味がバターとたまらないです :)
スターターに果物とかは使ってないの？小麦粉と水だけ？
スターターが酸っぱいと、パンの味はどうなるのかな？
興味津々です。
レーズン酵母とか果物使うものもあるのですが、私はなんというかこのハイパーシンプルなところが好きで燃えています 😅 酸っぱいと言っても尖ったきつい酸っぱさではなくて、じんわり甘いような酸っぱいような旨味がいっぱいです。ああ、、、語彙が足りません。。。
書いていたらレーズンでスターターも作ってみたくなりました。。
私は是非そのパンを食べてみたく仕方ありません…。
ご近所だったら持っていくのに 😊
酵母を自分で作る感じなのかなー？？
パンは奥が深いですね。
お腹空きました( ﾟ∀ﾟ)ウァﾊﾊ八八ﾉヽﾉヽﾉヽﾉ ＼
Posted using Partiko iOS
パン奥が深いですよね。パン屋はビール醸造とともにドイツで最も古い職業らしく、歴史のあるものという感じがします。私の持っている本の説明によると空気中の酵母が集まってきてスターターができるらしいですよ 😊
普段は飯テロでお腹すかされる Suminyan さんのお腹を空かせられて嬉しいです！そうそう、今日はライ麦100%なのでこれグルテンフリーパンでもあります🍞
What recipe have you used?
It's from the Emmanuel-Hadjiandreou's book :) There is a step adding boiling water in the recipe. I've been wondering why it's done so. I guess it is a secret to make bread with gluten free flour such as rye flour.
I will try this method with rice flour & rice sour dough. Some recipes online just mix rice flour and yeast (no sour dough) but I doubt the dough raises without gluten.
Many things to experiment for baking :D
"How To Make Bread"? Or the one on sourdough?
The boiling water technique is about creating something like a glue-gel bit of dough to change the structure. I've seen it in a couple recipes but never tried.
For rice flour, consider using egg whites or psyllium husks. I'm not a fan of rice flour so I cannot help much, sadly.
I’m interested in rice flour as I’m from rice eating country. Still my main source of carb is probably half from rice. I am curious that rice bread tastes like boiled-steamed rice and fits with Japanese side dishes or not 😄
The rye sour dough recipe is from How to make bread. But may be it’s in the sourdough baking book too.
美味しそうです(๑´ڡ`๑)
すごい、ほんまもんのbread geekや！😆
小麦粉と水で作るんですね〜。確かにとてもシンプルがゆえに奥が深そうです。
是非レーズンのスターターのもUPしてください〜。
あとライ麦パンの切った感じと食感レポもお願いしますmm
パンは母から2代目です ;) ドイツに来ちゃったのも何かの縁でしょう。
あとで切って写真アップします。もうちょっと中はドライでもいいかなあという感じで早速明日また焼いてみます。焼き過ぎ w
Ooh it looks great! My parents LOVE rye bread, but it's never really been my thing so I've never made it. Do you make a new starter all the time, or just keep one alive all the time?
I understand rye bread especially full rye bread is quite unique. But I like it a lot. Not for everyday but great accompany for salmon, cheese, butter, jam ... :)
I (try to) keep my starter. But when they don't look active and don't recover by feeding, I renew them.
oh Yes!!
Thank you so much 🙏🏻 😆😆‼︎
I’m sure it’s yummy... we love skin too so both inside n outside looks great👍
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